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Barbecue Pork-and-Coleslaw Hoagies

Yield 4 servings
These light and healthy pork hoagie sandwiches are great for picnics and tailgating. Making your own creamy slaw results in less fat and calories than a store–bought counterpart.


  • 1 (1-pound) pork tenderloin
  • 1/2 cup spicy barbecue sauce (such as Kraft Spicy Cajun), divided
  • Cooking spray
  • 2 1/2 cups packaged cabbage-and-carrot coleslaw
  • 2 1/2 tablespoons low-fat sour cream
  • 1 1/2 tablespoons light mayonnaise
  • 1 1/2 teaspoons sugar
  • 2 1/2 teaspoons prepared horseradish
  • 4 (2 1/2-ounce) hoagie rolls with sesame seeds
  • Dill pickle slices (optional)

Nutrition Information

  • calories 398
  • caloriesfromfat 23 %
  • fat 10.2 g
  • satfat 3.6 g
  • monofat 4 g
  • polyfat 1.7 g
  • protein 34 g
  • carbohydrate 45 g
  • fiber 3.4 g
  • cholesterol 88 mg
  • iron 4.6 mg
  • sodium 717 mg
  • calcium 106 mg

How to Make It

  1. Prepare broiler.

  2. Trim fat from pork; cut pork in half lengthwise. Brush the pork with 3 tablespoons barbecue sauce. Place pork on a broiler pan coated with cooking spray, and broil for 15 minutes or until a thermometer registers 155° (slightly pink); turn pork occasionally. Cut into 1/4-inch-thick slices.

  3. While pork is cooking, combine the coleslaw and the next 4 ingredients (coleslaw through horseradish) in a medium bowl; set aside.

  4. Combine the pork and 3 tablespoons barbecue sauce. Brush cut sides of bread with 2 tablespoons barbecue sauce. Divide the pork evenly among bottom halves of rolls. Top each roll half with about 1/2 cup coleslaw and pickles (if desired); cover with roll tops.

  5. Note: The pork can also be grilled. Place pork on a grill rack coated with cooking spray, and and grill 15 minutes or until thermometer registers 155' (slightly pink). turning pork occasionally.